Preparation Time: 30 mins
Cooking Time: 1 hr 5 mins
Little pillows of potato pasta.
Can be frozen.
1 kg potatoes, unpeeled
1 egg yolk
3/4 cup plain white flour
1/2 tsp salt
Preheat the oven to 200°C.
Prick the unpeeled potatoes with a fork and bake for one hour.
Remove from oven; while still warm, peel and mash. Put in a food processor and blend to a smooth paste. Make a well in the centre and add the egg yolk, most of the flour and the salt. Work in by hand.
When mixture is a dough consistency, transfer to a lightly floured surface and kneed gently with lightly floured hands. Work in the remaining flour.
Divide into eight equal portions. Roll each piece into a 20cm sausage. Cut into 1cm pieces with a floured knife. Place each piece on a fork and pres down and roll the dough with your finger.
Dust with flour after putting on a tray - do not overlap.
Cook the gnocchi in a large saucepan of boiling water for 2-3 minutes, or until they float.
Serve hot with your favourite pasta sauce.
Serving suggestions and garnishes not included in recipe analysis.
Member Comments: (1)
By: burbonandcoke - 2009-10-28 This recipe for gnocchi was very light. My family enjoyed it very much, however we did use 1.5 serves each with 1/2 cup of commercial pasta sauce and freshly grated parmesan cheese. Will definitely make this again.